Is the first month of the year almost over? Already?? Well, we’ve still been hungry veganos but we’ve been doing our favorite standbys of pizza, lazy tostadas, pasta and winter soups. We haven’t done a whole lot of new stuff in the kitchen and were taken off guard one night as I was making my version of shepherd’s pie ala Sarah Kramer. I won’t be modest in the fact that I make some of the best damn mashed potatoes on this planet and was intrigued when Huckleberry Potatoes arrived in our weekly food co-op order.
Here they are in their purple splendor just before boiling:
I really wasn’t sure about them or how they were going to mash/taste, but since they were all we had and no one was going to step outside into the crazy cold weather we were having at the time, these were simply going to have to do.
I’m glad we gave it a try because 1) it gave some really beautiful color to this dish:
(I really need a better camera for these food pics!)
And 2) They gave a slightly sweet taste to this that we just loved!
Huckleberry potatoes aren’t new to the scene but they are new to us. I’ve said it time and time again that we eat WAY more interesting foods now that we are vegan than we ever did when we were omnis. And purple potatoes are just the beginning.